Prepare Turkey: Remove giblets and neck from turkey; reserve for making gravy. Rinse turkey with running cold water and drain well.

Spoon some stuffing lightly into neck cavity. Fasten neck skin to back with skewers. With turkey breast-side up, lift wings toward neck, then fold them under back of turkey so they stay in place.

Spoon remaining stuffing into body cavity. Close by folding skin lightly over opening; skewer closed if necessary. Depending on brand of turkey, with string, tie legs and tail together, or push drumsticks under band of skin, or use stuffing clamp.

Place turkey, breast-side up, on rack in large roasting pan. Rub turkey all over with pepper and 2 teaspoons salt. Cover turkey with a loose tent of foil. Insert meat thermometer through foil into thickest part of thigh next to body, being careful that pointed end does not touch bone. Roast turkey in 325 degrees F oven about 5 hours; start checking for doneness during last hour.

To brown turkey, remove foil during last 30 minutes of roasting time and baste with pan drippings. Turkey is done when thigh temperature on thermometer reaches 180 to 185 degrees F and drumstick feels soft when pressed with fingers protected by paper towels. (Breast temperature should be 170 to 175 degrees F, stuffing temperature 160 to 165 degrees F.)

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